Cajun Style Catfish Food

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CAJUN-STYLE CATFISH



Cajun-Style Catfish image

These nicely spiced fillets are sure to win you a boatload of compliments! "I got the original recipe from a chef in the culinary arts department of a college where I used to work," recalls reader Dolores Barnas from Basdell, New York.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4-1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 catfish fillets (6 ounces each)
Refrigerated butter-flavored spray

Steps:

  • In a shallow bowl, combine the first seven ingredients. Spritz both sides of fish with butter-flavored spray. Dip one side of each fillet in spice mixture. , Place spice side down in a large skillet coated with butter-flavored spray. Cook over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. ,

Nutrition Facts : Calories 236 calories, Fat 13g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CAJUN CATFISH CAKES WITH REMOULADE



Cajun Catfish Cakes with Remoulade image

Provided by Sandra Lee

Time 40m

Yield 8 cakes

Number Of Ingredients 11

4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon chopped garlic

Steps:

  • Preheat a grill pan over medium-high heat.
  • Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
  • Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
  • In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
  • While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
  • Serve the catfish cakes with the remoulade.

CAJUN CATFISH SUPREME



Cajun Catfish Supreme image

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Provided by Lu

Categories     Seafood     Fish     Catfish

Time 2h15m

Yield 6

Number Of Ingredients 9

1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Steps:

  • Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
  • In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
  • In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g

CAJUN STYLE BLACKENED CATFISH



Cajun Style Blackened Catfish image

This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!

Provided by James Naron

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless catfish fillet
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon parsley flakes
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon thyme
butter or oil (for cooking)

Steps:

  • NOTES: You MUST use butter or oil; margarine will not work.
  • A large cast-iron skillet works best for this, but any large non-stick skillet will work.
  • This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
  • This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
  • Mix all dry ingredients together.
  • Coat fillets evenly with mixture.
  • Heat small amount of butter or oil in skillet until hot.
  • Place fillets in skillet.
  • Cook 3-5 minutes on each side.
  • Change butter or oil if it gets too black.

Nutrition Facts : Calories 144.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 62.3, Sodium 694.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 17.7

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

Steps:

  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

CAJUN CATFISH



Cajun Catfish image

Make and share this Cajun Catfish recipe from Food.com.

Provided by kimbearly

Categories     Catfish

Time 2m

Yield 4 serving(s)

Number Of Ingredients 11

4 catfish fillets (4 oz. each)
1/2 teaspoon cayenne pepper
1 ounce wheat flakes cereal
1/2 teaspoon black pepper
1 tablespoon paprika
1/2 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon onion powder
1 tablespoon oil
1/4 teaspoon garlic powder

Steps:

  • Wash the fish fillets and pat dry.
  • In a bowl mix the ground wheat flakes and all the seasonings.
  • Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides.
  • In a heavy cast iron fry pan heat the oil.
  • Fry the fillets for 2 minutes on each side.
  • Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

CAJUN FRIED CATFISH



Cajun Fried Catfish image

Provided by Jennifer Locklin

Number Of Ingredients 9

6 pounds catfish fillets
1 cup buttermilk
4 cups vegetable oil or lard for frying
Cornmeal Mix:
1 cup all-purpose flour
2 1/2 cups yellow cornmeal
2 tablespoons Cajun Seasoning (used: Slap Ya Mama Cajun Seasoning)
1 teaspoon garlic powder or granulated garlic
2 teaspoons ground black pepper

Steps:

  • Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl.
  • Cover fish with buttermilk and mix with hands; cover and refrigerate: let soak for 30 minutes to an hour before frying.
  • In a large zip top bag, combine flour, cornmeal, cajun seasoning, garlic powder and black pepper.
  • Heat oil in a large iron skillet over medium-high heat to about 400 degrees.
  • Meanwhile drain off buttermilk from the fish. Drop 3 to 4 pieces into the cornmeal mixture and coat each piece well.
  • Fry fish pieces for 3 to 4 minutes per side, or until golden brown.
  • Remove from hot oil and drain on paper towels or brown paper bags.
  • Serve hot with tarter sauce.

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)



26+ Cajun Recipes From the Big Easy (+Cajun Aioli with Garlic) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 34m

Number Of Ingredients 5

Juice from half a lemon
3 minced garlic cloves
1/2 teaspoon each sea salt (black pepper, cayenne pepper, garlic powder, parsley, and Cajun seasoning)
1 Tablespoon olive oil
1/2 cup olive oil mayonnaise

Steps:

  • Stir everything together in a bowl until smooth.
  • Refrigerate until you're ready to serve with fries.

Nutrition Facts : Calories 110 kcal, ServingSize 1 serving

CAJUN-CATFISH TACOS



Cajun-Catfish Tacos image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 18

2 cups shredded green cabbage
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 teaspoon finely grated lime zest plus 1 tablespoon fresh squeezed lime juice
Pinch cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
Four 8-ounce catfish fillets
Olive oil, for brushing
8 corn tortillas
8 sprigs cilantro
[For Serving:] Lime wedges and your favorite hot sauce (optional)

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Toss the cabbage with 1/4 teaspoon salt in a medium bowl and set aside.
  • Stir the yogurt, lime zest, lime juice and cayenne pepper together in a small bowl and refrigerate until ready to use.
  • Brush the fillets all over with oil and season generously with salt and pepper and then with the spice rub. Lay the fish on the grill and cook, undisturbed, until you see distinct grill marks and can lift the fish without it sticking, 5 to 6 minutes. Test it by gently lifting a corner?if it sticks, cook it a bit longer. Turn the fish over and cook until firm to the touch, about 5 minutes more.
  • Microwave or steam tortillas until warm, or grill until slightly charred but still pliable. Fill each tortilla with 1/2 a fish filet, a sprig of cilantro and some cabbage. Drizzle with the yogurt sauce and hot sauce if using. Serve with lime wedges.

BAKED CAJUN CATFISH



Baked Cajun Catfish image

This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons canola oil
2 teaspoons garlic salt
2 teaspoons dried thyme
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
4 catfish fillets (8 ounces each)

Steps:

  • In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.

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